Prepare, cook and present meat dishes L2

How can we best check the requirements of meat before preparation at point of delivery

• Texture & flavour

• Type, quality and quantity

• Colour, Appearance

• Storage and temperature

What should you look for in meat before preparation

• Smell, colour, fat content

• Smell, Flavour

• temperature, fat content

• texture and flavour

How would you prepare meat before it is to be minced

• Marinate it

• Season it

• Cut it into smaller pieces

• portion it

Why is it important to use a knife safely when preparing meat?

• To avoid injury

• To have more evenly sized pieces

• Not to damage the knife

• its faster

Where should raw meat be stored after preparation?

• In the freezer

• At the bottom of the fridge

• On the top shelf of the fridge

• On the top of the cooker

What can we do to promote healthy eating when preparing meat for cooking?

• Use the best produce

• Shallow fry it

• Marinate in yogurt

• Don't add anything

How can we check if the meat is correct for the dish required?

• The shape and the weight are both correct

• The size and time delivered

• The colour and smell

• it's labelled correctly

How can we check that a Pork loin is good enough quality to accept at time of delivery?

• It is the correct weight

• It smells O.K. and is surrounded in fat

• It is Pale pink and not to much fat

• it is slightly grey but mainly pink

Why do we seal meat in a hot pan before cooking?

• To cook it quickly

• To seal in moisture and add flavour

• To seal in all of the blood

• To stop the meat from going off

When do we fry or grill meat?

• When using a tender cut

• When using a tough cut

• When the chef is in a hurry

• It is cheaper